Meringue in Pastry & Baking Posted July 28, 2007 Meringue has many applications by itself and as a component of desserts -- watchword FAT FREE! Many pastry depts have a meringue-based dessert on the menu to use up leftover whites. I remember we liked to have garnishes and petits fours of dried french meringue becaue they could be made ahead to provide crunch and kept well as long as they were dry.Swiss meringue and Italian meringue are great to fold into Bavaroise and mousse (chilled or frozen) to get that fluffy texture without increasing the whipped cream, and as basis for buttercream. Getting the syrup hot enough for Italian or heating the whites/sugar to 140 gets rid of safety issues with raw eggwhites (always a concern with uncooked pie topping meringue.) Swiss merigue can also be put through stencils like tuile batter and baked until dry. Faster than piping and cleaner more architectural shapes possible.I like to flavor meringue strongly to offset the sugar -- cocoa powder and ground nuts yeah, but dried herbs and spices like cinnamon, chili flakes, and dried crumbled thyme are nice. Dry it out and spiced meringue is like pop rocks!Savory applications don't usually use the standard 1:2 white to sugar ratio, but just enough to stabilize the whites. I've seen them (in the stencils mentioned above) as a surprise layer of stacked whatever; makes a natural pairing with hollandaise or mayonnaise type stuff because of the flavor balance (and of course the optimal egg usage).Cream of tartar, vinegar and lemon juice all strengthen the walls of the bubbles by partially denaturing proteins.